Chocolate Peppermint Lasagna – Easy No Bake Christmas Dessert Recipe
A festive and delicious no-bake Chocolate Peppermint Lasagna dessert perfect for Christmas. Layers of Oreo crust, peppermint-spiked cheesecake, instant chocolate pudding, and whipped topping combine to create a creamy, refreshing treat with a delightful peppermint crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Oreo Crust:
- 36 Oreo cookies
- 1/2 cup unsalted butter, melted
Peppermint Cheesecake Layer:
- 1/2 cup unsalted butter, softened
- 12 oz brisk style cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups stabilized whipped topping (like Cool Whip)
- 1/2 cup crushed candy canes
Chocolate Pudding Layer:
- 2 x 3.9 oz packages instant chocolate pudding
- 2 3/4 cups whole milk
Topping:
- 2 1/2 cups whipped topping
- 1/4 cup crushed candy canes
Instructions
- Prepare the Oreo Crust: In a food processor, pulse the whole Oreo cookies including the cream filling until finely ground. Add melted butter and mix with a fork until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9 x 13 inch dish. Place the crust in the fridge or freezer to chill.
- Crush Candy Canes: Unwrap candy canes and place them inside a zip-lock bag. Crush them into coarse pieces using a rolling pin and set aside.
- Make Peppermint Cheesecake Layer: Beat softened butter, cream cheese, powdered sugar, vanilla extract, and peppermint extract together until smooth and creamy. Gently fold in the stabilized whipped topping. Scrape the bowl to ensure everything is evenly mixed. Fold in the crushed candy cane pieces. The mixture will turn a light pink color; for a more vibrant pink, add a few drops of red or pink food coloring if desired.
- Assemble Cheesecake Layer: Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust. Return the dish to the freezer for 10-15 minutes to firm up.
- Prepare Chocolate Pudding Layer: Whisk together the two packages of instant chocolate pudding with 2 3/4 cups of whole milk until the mixture begins to thicken.
- Layer Pudding: Carefully spread the chocolate pudding layer over the peppermint cheesecake layer. Place the dish in the fridge until the pudding fully sets.
- Add Whipped Topping: Spread 2 1/2 cups of whipped topping evenly over the set pudding layer.
- Final Chill and Garnish: Refrigerate the assembled dessert for at least 5 hours, preferably overnight for best flavor and texture. Just before serving, sprinkle 1/4 cup of crushed candy canes on top for a festive and crunchy finishing touch.
- Storage: Keep the dessert stored in the refrigerator until serving to maintain freshness and consistency.
Notes
- Use stabilized whipped topping like Cool Whip to ensure the cheesecake layer holds its shape.
- For a stronger pink color in the peppermint cheesecake layer, add a few drops of red or pink food coloring.
- Sprinkle crushed candy canes on top just before serving to prevent them from melting into the whipped topping.
- This dessert is best served cold and can be stored in the fridge for up to 3 days.
- Using a 9 x 13 inch dish ensures even layering and proper thickness for each layer.
Keywords: Chocolate Peppermint Lasagna, no bake dessert, Christmas dessert, peppermint cheesecake, Oreo crust, instant pudding dessert
